Tuesday, July 19, 2011

Roasted Tomato Bruschetta

Roasted Tomato Bruschetta is one of my favorite appetizers. I think it could become one or your favorites also. It is a wonderful make ahead starter for a meal, or a dinner party. Let me know what you think!
Roasted Tomato Bruschetta
2 pounds Fresh Roma Tomatoes
1/2 cup Extra Virgin Olive Oil
2 teaspoons dried Basil
1 teaspoon fresh Rosemary Leaves, crushed
1/2 cup chopped Red Onion
3 cloves Garlic, chopped
1/2 teaspoon Salt
1/2 teaspoon Black Pepper
1/2 cup diced Fresh Mozzarella Cubes
1/4 cup sliced Fresh Basil
Add Olive Oil to a bowl.
Add the basil, rosemary, garlic, salt, pepper and...
to the bowl.
Heat a pot of water to boiling.
Put 2 roma tomatoes in the pot.
Let them boil for 2 minutes.
When you take them out, put two more in and repeat 
the process until all the tomatoes are boiled, 2 at a time.
They are easier to handle that way.
Peel the tomatoes, cut off the ends.
Chop the tomatoes into smaller pieces.
Stir up the bowl.
Cover a cookie sheet with foil. 
Spread the mix in the pan.
Put it in a single layer.
Bake in the oven for about 40 minutes at 350 degrees.
Remove from oven and let cool.
Put tomato mix in a bowl and add chopped basil and 
mozzarella chunks.
Slice the bread into 1/2" slices. 
Bake in the oven for about 5 minutes at 375 degrees.
Remove the toasted bread from the oven, and 
top with roasted tomato mix.

Thank you for joining me today!

I hope you will join me tomorrow for our
Tomato & Feta Pasta Salad.
See you then!


  1. We just love Bruschetta and your recipe looks delicious. With lots of fresh tomatoes right now I will have to try it very soon. Thank you so much for sharing with Full Plate Thursday and hope to see you again real soon. Hope you are having a great week!
    Miz Helen

  2. Thank you for joining me last week for Cast Party Wednesday. I hope you come back tomorrow and share more of your recipes with us.
    I hope to see you there!